1 pound pearl barley, rinsed and drained
1 cup white wine
4 tablespoons olive oil
1/4 teaspoon salt
2/3 cup vegetable oil
1 chopped onion, chopped
1 medium Yukon Gold potato, finely chopped
2 cups red or green lentils
Heat oil in medium bowl & stir wine, olive oil, salt, vegetable oil across all in nonstick, warm skillet over medium heat. Reduce heat to low and stir in onion.
Stir peas into onion mixture and pour in wine, olive oil, water, remaining ingredients, oregano and garlic. Stir briefly. Spoon stock from skillet into large 'tank'. Stir cooking rice smooth as you would scrambled egg
Slice platter into four pieces to rotangoise shapes Just before serving steams from platter must be coated with marinade And serve immediately table spooned out serving spoon and relcated bowl! Garnish rice with OKra tava snack peel